Easy Italian Pasta Salad

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This easy Italian pasta salad recipe is a classic summer side dish made with rotini pasta, fresh vegetables, salami, mozzarella, and a quick homemade Italian dressing. It’s the kind of cold pasta salad that shows up at backyard BBQs and family gatherings all over New England, and it always disappears fast.

The homemade Italian dressing is the real star here. I tested it rigorously until I landed on the perfect blend—and it comes together in just minutes, right while the pasta cooks. I’ve also figured out a foolproof dressing-to-salad ratio (no soggy noodles here), plus tips to keep everything fresh and crisp until it’s time to serve.

Whether you’re prepping this for a party or just trying to clean out the veggie drawer, I’ve got shortcuts and flexible swaps built in, so you can use what you have on hand and not waste a thing. This is the kind of reliable and familiar side dish that sits perfectly next to some cold lobster rolls, or saucy sloppy joes.

Why You’ll Love This Summer Pasta Salad

• Easy – Perfect for bringing to a BBQ or potluck or just as a weeknight dinner when it’s too hot to cook.
• Customizable – This recipe is ideal for using what you have on hand and cleaning out the veggie drawer.
• Classic – Italian pasta salad is almost a required dish at any summer party.

Ingredients You’ll Need:

This is a great base recipe, and it’s also versatile and customizable for using up anything you have on hand.

For The Pasta Salad

• Rotini pasta – I like to use the tri-color package for visual effect 
• Coarse Kosher salt– for salting my pasta water. Definitely do this, it adds so much flavor.
• Cucumber – diced into bite sized pieces
• Cherry Tomatoes – halved. You can use grape tomatoes too!
• Greek Olives – sliced in half. If you don’t like Greek or kalamata olives, use black olives or Spanish olives. Those are the same ones I use in my Pasta Salad with Tuna.
• Red Onion – thinly sliced. Feel free to swap in green onion or omit entirely if you don’t like onions.
• Red Bell Pepper – sliced into bite sized pieces. Any color sweet bell pepper works here!
• Mozzarella Pearls– I use fresh mozzarella balls that are already itty bitty, but you can dice up a large mozzarella ball into bite sized pieces or use diced cheddar cubes instead.
• Salami – Deli sliced Hard or Genoa salami will work; I’ve used both. This is what sets this apart from your typical summer pasta salad to an Italian pasta salad.

Optional additions: pepperoncini peppers, fresh herbs, toasted pine nuts, roasted red peppers.

Homemade Italian Salad Dressing

• Extra virgin olive oil – use a good quality oil for the best flavor
• Red wine vinegar
• Maple Syrup – use pure maple syrup, NOT pancake syrup
• Dijon mustard – I use the smooth kind, but coarsley ground is really nice too.
• Red Onion – finely minced. A shallot can be used for a milder flavor.
• Garlic powder
• Italian seasoning – or a combination of dried basil and oregano
• Coarse Kosher salt
• Ground black pepper

This Italian vinaigrette is a variation of my Balsamic Vinaigrette recipe, but with the addition of Italian seasoning and red wine vinegar. I’ve used both recipes on this cold pasta salad, and they’re equally delicious.

How to Make Italian Pasta Salad with Homemade Dressing

Full ingredient amounts and step-by-step instructions can be found on the recipe card at the bottom of the post.

Step 1

Boil the pasta to al dente, following package directions.

While pasta cooks, make the dressing. Combine all the ingredients in a jar, screw on the lid, and give it a shake. Set aside in the refrigerator.

Step 2

Once the pasta is cooked, rinse it under cold water until fully cooled, and drain well in a colander.

Step 3

Combine the vegetables, mozzarella, and salami into a large bowl and add the drained pasta.

Pour in the Italian dressing and toss gently until well coated.

Serve right away or chill until ready to eat.

Make Ahead Instructions for Italian Pasta Salad

• The dressing can be made several days ahead and stored in the fridge. 
• The pasta, vegetables, salami, and mozzarella can be combined up to 24 hours in advance, without dressing.
• Wait until close to serving time to add the dressing, otherwise the pasta will soak up all the dressing and look dry.

Tips & Tricks

• When cooking the pasta, salt the water heavily, this adds a lot of flavor! Cook the pasta until just al dente; this will prevent it from becoming mushy as it sits.
• The pasta salad tastes best at room temperature, so if the pasta salad is in the fridge, let it sit at room temperature for 30-60 minutes before serving.
• Do not forget to rinse the pasta under cold water to stop the cooking, and then let it drain well.

Rotini Pasta Salad Substitutions & Variations

• You can use mini pepperonis, grilled chicken, or omit the salami completely for protein variations.
• To make this a creamy Italian pasta salad, omit the oil and use mayo instead or for a healthier option, Greek yogurt. I also have a creamy Caesar dressing that I use on my Caesar Pasta Salad, and it would be delicious for this pasta salad too.
• Use your favorite store bought dressing instead of homemade Italian dressing.
• Switch up the pasta with farfalle, tortellini, or penne in the place of the rotini.
• Top with fresh parsley and basil for extra freshness.

What to Serve with Pasta Salad

This easy Italian Pasta Salad goes great with SO MANY dishes. These are just a few of my favorites to serve it with:

• Fried Fish Sandwiches
• Classic Black Bean Burger
• Authentic Maine Lobster Rolls
• Quick and Easy Sloppy Joes
• Ham and Cheese Crescent Rolls

How to Store Pasta Salad with Salami

Leftover pasta salad will last up to four days refrigerated in an airtight container and is perfect for meal prep and easy lunches during the week.

Note: The dressing will soak into the pasta over time, so you may need extra when eating leftovers.

Pasta Salad FAQs

More Classic Summer Side Dishes

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